Pictured here is a parsnip risotto, which might be a good fit if you’re already planning a whole host of pumpkin dishes.
Looking for a festive way to honor the vegetarians at your table this Thanksgiving? See below for a pumpkin-broth infused risotto from Lukas Volger’s Vegetarian Entrees That Won’t Leave You Hungry, or click here for the parsnip version pictured above.
PUMPKIN RISOTTO WITH SPINACH AND CHESTNUTS
“This recipe features an alternate method for risotto in which pumpkin is cooked in vegetable stock and then pureed, so in effect you’re making a thin pumpkin soup and ladling it into the risotto. Another alternative would be roasting the pumpkin and then folding it in at the end of the risotto’s cooking time. Regarding the roasted chestnuts in this recipe, you can certainly roast your own (see note), but I usually look for the ones that come in vacuum-packed pouches or in dry-packed jars, and I prefer using those rather than chestnuts submerged in liquid. They’re always available around Thanksgiving and Christmas, which makes this an obvious dish for the holiday table, and they bring a sweet and distinctive textural contrast that pairs beautifully with the autumnal flavors of the pumpkin.”
Preparation and cooking time: 1 hour and 30 minutes
Serves 3 or 4
- 1 small baking pumpkin (about 2 pounds)
- 5 cups light vegetable stock or water
- 3 tablespoons butter
- 1 white onion, diced
- 2 garlic cloves, minced
- 1 bay leaf
- 2 teaspoons minced fresh thyme, or
- ¾ teaspoon dried 1 cup Arborio or Carnaroli rice
- 1 cup dry white wine
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ cup roasted chestnuts, coarsely chopped
- 5 ounces baby spinach
- 1½ ounces Parmesan cheese, grated (1/3 cup), plus more for the table
- Minced fresh flat-leaf parsley for garnish
- Toasted pumpkin seeds for garnish
1. To prepare the pumpkin, trim off the ends so as to make flat surfaces. With a flat side on the cutting board, peel the pumpkin with either a sharp, sturdy knife or a vegetable peeler, cutting off the skin in strips from top to bottom. Cut the pumpkin in half and scoop out the seeds. Cut it into strips 1 inch thick, then cut the strips into 1-inch cubes. You should have about 3 cups chopped pumpkin.
2. Combine the pumpkin and the stock in a saucepan. Bring to a boil, then lower the heat, cover and simmer until the pumpkin is tender, 25 to 35 minutes. Remove from the heat and puree until very smooth, using an immersion blender or working in batches and using a food processor or regular blender. It should be relatively thin—no thicker than the consistency of heavy cream. If necessary, stir in additional hot water. Return the puree to a simmer.
3. Melt 2 tablespoons of the butter in a deep sauté pan or Dutch oven over medium heat. Add the onion and sauté until translucent, 10 to 12 minutes. Add the garlic, bay leaf, and thyme and sauté until fragrant, about 1 minute. Turn the heat up to medium-high, add the rice, and stir constantly until the rice grains appear translucent through to their centers, 1 to 2 minutes.
4. Pour in ¾ cup of the wine. Cook and stir until most but not all of the liquid is absorbed. Lower the heat to medium-low and ladle in about ½ cup of the simmering pumpkin broth. Once again cook and stir until most but not all of the liquid is absorbed. Continue periodically ladling in the broth as the rice absorbs it, stirring leisurely. The goal is to maintain a light, loose consistency and not let the risotto become heavy or gluey. Keep stirring and adding broth by the ladleful until the rice is tender but not mushy, beginning to test for doneness after about 25 minutes, and stirring in the salt and pepper at this point as well. If you fear running out of broth before the risotto is done, add hot water to the broth.
5. Stir in the remaining ¼ cup of wine, then remove from the heat. Stir in the chestnuts, spinach, cheese, and the remaining 1 tablespoon of butter. Cover and let sit for 5 minutes. Then give the risotto a stir and serve immediately, garnishing with the parsley and pumpkin seeds and passing additional cheese and a pepper mill at the table.
NOTE: To roast your own chestnuts, preheat the oven to 400°F. With a sharp paring knife, cut an “X” into the flat side of each chestnut, ensuring that you’ve cut through the shell. Roast for 20 to 30 minutes, until the skins have curled back and are dark in color. Cool until safe to handle, then remove the skins using a paring knife.
To toast the pumpkin seeds, heat a dry cast-iron skillet or sauté pan over medium-low heat. Add the seeds, swirling so that they form an even layer. Toast for about 5 minutes, swirling frequently, until they’ve darkened a bit and are very aromatic. Transfer the seeds immediately, as they will continue to toast in the hot skillet or pan even after it’s removed from the heat.
The book that solves the riddle that challenges countless cooks every night: What can I make besides pasta, a stir-fry, or a veggie burger—with readily available ingredients and without too much fuss—for a filling and flavorful vegetarian main course?
